Feta ,mint ,lentil and pistachio omelette


  • 5 tbsp olive oil
  • 1 x 400g tin of brown lentils, rinsed and drained
  • 2 large handfuls of baby spinach
  • 1 tsp sea salt
  • 50 g Persian (marinated) feta, crumbled
  • 6 eggs
  • 4 tbsp fresh mint leaves, roughly torn
  • 2 tbsp pistachios, toasted
  • Freshly ground black pepper
  • To serve: lemon wedges and chilli sauce


    step 1

    Place 1 tablespoon of the olive oil in a non-stick frying pan and add the lentils, spinach and salt. Stir to warm the ingredients through and wilt the spinach. Season with pepper and transfer the contents of the pan to a plate.

    step 2

    Crumble the Persian feta over the top of the lentils and set aside while you make your omelettes.Whisk the eggs together in a bowl. Heat 2 tablespoons of the olive oil in the frying pan and add half of the egg mixture, swirling the pan to coat the base. Cook for 2 minutes or until the top of the omelette is almost set and base is golden.

    step 3

    Spoon half of the lentil mixture over the half of the omelette that’s furthest away from you. Use firm shakes of the pan to jerk the nearest edge of the omelette up the lip of the pan. Use a spatula to fold the nearest half over the filling to enclose it. Slide the omelette onto a plate and scatter with half of the mint leaves and pistachios.

    step 4

    Serve with a wedge of lemon and some chilli sauce. Repeat with the remaining oil, eggs and lentil mixture to make a second omelette and garnish with the remaining mint and pistachios.